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Author Notes: This salad recreates the traditional Waldorf Salad in a lighter, fresher way--no Mayonnaise. Feel free to prepare the salad on its own as a starter or side dish--works well alongside roasted meats. Here I have topped the salad with Chicken Rillette and Candied Walnuts to create a salad that would serve as a nice lunch or light dinner. - AShaps

Serves 4

Apple-Brussels Sprout Salad

3cups Brussels Spouts, shredded

3 Apples, julienned

6ounces Pancetta, diced

1teaspoon Dijon Mustard

2tablespoons Cider Vinegar

1tablespoon Walnut Oil

1/4cup Grapeseed Oil

Olive Oil

Salt and Pepper

1cup Candied Walnuts

Over medium-high heat, cook the pancetta so to render out the fat and crisp. Remove with slotted spoon, leaving drippings.

Add shredded brussels sprout to the pancetta drippings (add some olive oil if pan seems to dry). Cook over high heat to brown the brussels sprouts. Do not add salt at this point, as it will prevent brussel sprouts from crisping. When brussels sprouts are well cooked add in apples and reserved pancetta. Toss and remove to a separate bowl.

Make vinaigrette by dijon mustard, cider vinegar, salt and pepper. Slowly whisk in the oils to emulsify.

Toss salad with the vinaigrette. Toss in candied walnuts, or serve them on top. Plate the salad, and top with Chicken Rillette if using.

Saute Carrots, Onion and Celery until golden. Add in Thyme and Rosemary Sprigs along with Bay Leaf. Add wine and boil until nearly evaporated. Return Chicken to pan and add enough stock to come half-way up the chicken. Bring to boil, then move to the oven. Braise 1 hour until tender, turning once.

Remove Chicken from pot. Once cool shred meat and reserve. In meantime, strain the braising liquid and reduce to 2 1/2 cups on stove.